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Easy and Quick Low-Fat Vegan Chilli

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This speedy, low-fat vegan chilli can be thrown together and ready to eat in less than half an hour (although better reheated, as with all chilli), and is easily adaptable for whatever spare veg you have in your fridge!

Low Fat Chilli

Whilst I tend to make this when I feel like I need something virtuous but still delicious, you can make this any time and make it more luxurious by topping it with some shredded vegan cheese and diced avocado.

Inspired by my red chilli recipe and my vegan goulash, I love to serve this with some boiled rice and of course, tortilla chips.

And, because this has been an impecunious week (week? Try year), I am using everything up in the cupboard and spending as little money as possible on groceries. Whilst I plan strategically with grocery shopping, I do buy several items that I refer to as wildcards. What this could be is a bag of spinach or a reduced plant-based meat that I don’t usually use.

These items lay down for me a gauntlet that entails me using them up before they go bad. For this recipe, it was reduced celery and a dented can of beans. Not very exciting!

Why You’ll Love my Vegan Low-Fat Chilli

  • Make ahead mixture, easy to reheat
  • Store cupboard ingredients
  • Filling and full of flavour
  • Freezable and perfect for lunches

Anyway, this is a perfect dish for meat-missing vegetarians or, if, like me, you never enjoyed minced beef because of some childhood trauma, the small shiny beans are very meaty in texture and absorb all the flavour of the spices.

Chilli cooked

And another thing. A good chilli often takes several hours slow cooking to all and for the meat to meld with the other ingredients otherwise it can taste a little wishy-washy and lacking depth of flavour. This meatless chilli is as flavourful as any three day old chilli after just 30 minutes simmering, giving it a place in my Quickest Suppers of All Time Hall of Fame. 

Ingredients

Ingredients for chilli
  • onions, garlic, celery, chilli, peppers
  • mushrooms
  • tinned beans (I use borlotti)
  • tinned tomatoes and puree
  • chilli powder

This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.

Instructions

Veggies for chilli

Soften the onion, garlic, celery, pepper and chilli in a teaspoon of olive oil

Beans added to chilli

Add the mushrooms, chili powder and beans

Adding tomatoes to chilli

Now add the tomatoes and puree

Chilli cooked

Simmer until cooked, then add some chopped coriander and taste for seasoning

Hint: whilst this vegan chili will be ready to eat within half an hour, it is much better reheated the next day!

Top tip

Make a double batch of this recipe and freeze half for later on!

Note: Affiliate link time! If you love making sure that your freezer is full of vegan goodies but don’t always have time to make large batches of sauces, I have discovered recently that Iceland has a great range of vegan food items! When I first became plant-based, their selection was minimal, to say the least, but now they have become one of the better high street supermarkets to stock high quality vegan items. You can even get your frozen vegan foodies delivered to the door, with free shipping on orders over £40, just click here for more details!

Substitutions

  • Beans – substitute with canned beans of your choice or chick peas, or omit altogether
  • Veg – you could add diced courgette/zucchini or aubergine/eggplant

Variations

  • Spicy – add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
  • Deluxe – add guacamole, chopped onion or grated vegan cheese to serve

See my spicy red chilli recipe too!

Storage

Store in the fridge, once cool, and it will last a good 3-4 days.

You can freeze this chili for later on. Place the cooled chili into a Ziplock bag or freezer-proof container and freeze for up to 3 months.

Easy Vegan Low Fat Chilli

Low Fat Chilli
A quick, nutritious and easy supper dish!
Freya
5 from 1 vote
Prep 5 minutes
Cook Time 29 minutes
Total Time 34 minutes

Ingredients

  • 1 tsp Olive Oil
  • 1 Onion medium, peeled, and finely chopped (or two small onions)
  • 3 Garlic cloves, peeled and finely chopped
  • 1 Celery stick, finely chopped
  • 1 Pepper colour of your choice, diced
  • 2 Field Mushrooms cleaned and chopped
  • 1 Chilli fresh, finely chopped
  • 2 tsp Chilli powder or to taste
  • 2 tsp Salt or to taste
  • 400 g Tomatoes canned
  • 400 g Pinto beans canned (use water if in water, if not, drain)
  • 1 tbsp Tomato Puree

Instructions

  • Gently heat the olive oil in a large saucepan.
  • Add the chopped onion, garlic, pepper, chilli and celery and sauté until tender. Make sure to keep stirring periodically. Because there's less oil, it might be stick. If it does, add a splash of water.
  • Now add the beans, chilli powder and chopped mushroom and cook for another 5 minutes.
  • Now add the tomatoes and puree, mix well and simmer very gently for another 15 minutes or so.
  • Taste for seasoning and adjust as needed.
Nutrition Facts
Easy Vegan Low Fat Chilli
Amount per Serving
Calories
194
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.4
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
1197
mg
52
%
Potassium
 
822
mg
23
%
Carbohydrates
 
36
g
12
%
Fiber
 
11
g
46
%
Sugar
 
5
g
6
%
Protein
 
11
g
22
%
Vitamin A
 
1303
IU
26
%
Vitamin C
 
34
mg
41
%
Calcium
 
77
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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